Chicken Stock Reviews

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users rating3.5/4

I was looking for an easy stock recipe, and this was it! I used a leftover rotisserie chicken carcass (really don't see the need to use the whole chicken - seems like a waste) and measured portions out into ziploc bags for freezing. I'll never throw away those chicken bones again!

I admit I've always been a coward
when it came to making stock. It
always seemed tedious, time
consuming and mysterious. This is
shockingly simple; extremely easy to
tackle. The stock I made from
roasted chickens stuffed with
garlic, tarragon and meyer lemons is
positively delicious. I have enough
stock for about 8-10 portions of
soup. Never again will I be guilty
of not using my scraps!

I like the
ingredients to this
stock, but not the
method. If you're
thrifty enough to
make your own stock,
I would imagine
you're also thrifty
enough to balk at
the idea of throwing
out all that
chicken! I pull the
chicken out of the
pot when
it's cooked, pull
the meat off the
bones, then put the
carcass back into
the pot and let it
keep cooking. If I
don't actually need
the chicken meat, I
just freeze it for
later. Whenever I
roast a chicken, I
too always make
stock from the
carcass- it'd be
such a shame to let
it go to waste!

Thanks to danajill from
Denver, I never would of
though to use a rotisserie
chicken carcass. I made a
stock with one the other
day and it was wonderful!
I used the stock to make
tortilla soup and added
the chicken from the
rotisserie right back in
afterwards.

Every good cook
should make her own
chicken stock. It's
so much better than
what you can get in
the store. That
said, I always use a
roast chicken
carcass, whether
from a grocery
rotisserie chicken
or a home-raost
chicken with the
meat (mostly)
removed. There's
really no need to
use a whole chicken
for this, and it's a
waste to throw away
the carcass. This
is a good basic
recipe, easily
halved. Do remember
to include the onion
skins, as this is
what gives the stock
a nice dark color.
You can also throw
in parts of
vegetables you've
cut off and frozen:
asparagus stems,
broccoli stems, etc.
Strain through
cheesecloth and
freeze in one cup
portions in plastic,
then when frozen pop
the portions into a
freezer bag for easy
storage.

I'm not able to buy canned chicken broth where I am, so decided to give this a try. It came out so well, I will definitely make it again. I found that it jellified after it cooled, making it difficult to skim the fat. Guess there were too many bones in the meat I used.

This is a wonderful stock recipe. I added 1 medium parsnip (quartered) and a little extra water than what was called for (1 extra cup). The only thing I had a problem with is that it really only made about 8 cups of stock, not 14 as stated.